Life has brought on some big changes lately.
While Ayah raises a beautiful baby boy, I have packed my bags and moved to Europe. I am starting my journey at my home base in the South of France and will see where life leads me next.
Last week my family and I had the joy of welcoming in my friend Aimee and her parents to our little village. We ate and drank like kings, visited the market, danced at the town fetes, and had a special winery picnic lunch to celebrate Aimee’s dad’s birthday.
Because all celebrations call for something freshly baked, I contributed some of these celebration muffins, packed with zucchini, carrot, apples and lots of love.
The winery welcomed us with open arms and gave us a tour before we set up our tablecloth and picnic in the cellar.
Along with roasted chicken, artichoke, cheese and salad, the muffins were a success. I’m told they go very well with goat cheese.
The celebration continued into the night with more wine, food and laughter, and we continued to enjoy the muffins over the next couple of days. I’m happy to say they keep very well and make for a perfect afternoon snack.
I hope to share some more recipes with you from France and my travels. In the meantime I will continue to celebrate life and all its offerings.
- 2 cups shredded carrot
- 1 cup shredded zucchini
- 1 cup chopped apple
- 2 teaspoons grated orange peel
- 2¼ cups Bob Red Mill’s Gluten Free All-purpose Flour
- 1-1/4 cups maple syrup
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 3 chia eggs (3 tbsp chia seeds, 9 tbs water, mix and allow to gel for 10 minutes)
- 1 cup apple sauce
- 1 teaspoon vanilla extract
- Mix carrot, zucchini, apple and orange peel.
- In a large bowl, combine flour, cinnamon, baking soda and salt.
- Combine eggs, apple sauce, maple syrup and vanilla; stir into dry ingredients just until moist.
- Fold in carrot mixture.
- Fill greased muffin cups or silicone molds.
- Bake at 375° for 20-22 minutes or until muffins test done.
- Cool in pan 10 minutes before removing.